Achari Bhindi

As a kid, I hardly liked any veggies in my meals… But bhindi was always in my list of favorites :) Mum never tried feed anything forcefully, but she always cooked so tasty that turned many of my dislikes into super-likes!!!

I love the most When it comes to pick fresh bhindis from baskets at veggie market! Even back in India, whenever my mum asked me to bring veggies from market, I never missed getting bhindis :P Luckily, my hubby loves it too so I cook it often… everytime with a variation!!!

‘Achari bhindi’ has been a superhit dish in my kitchen, quite on the same level of ‘Qorma Bamia’! Mixture of all tastes n flavors… Spicy, tangy, Crispy bhindi with amazing aroma of pickle masala n kasoori methi!!! Wanted to try this since long… Finally my hubby cancelled out my plan to make black chickpeas curry, I prepared this super-delicious ‘Achari Bhindi’ :)

INGREDIENTS:

250 gm Baby Okra (bhindi)

1 Chopped Onion

1 Chopped Tomato

1 tsp Ginger-Garlic paste

1/2 tsp Red chilly powder

1/2 tsp Garam Masala

1/2 tsp Amchur powder

1 tsp Coriander powder

1 tsp Crushed Kasoori Methi

1/2 tsp Fenugreek Seeds

1/2 tsp Fennel seeds

1/4 tsp Mustard seeds

1/4 tsp Ajwain seeds

A pinch of Hing

2 tbsp Cooking Oil

Salt, to taste

STEPS TO FOLLOW:

– Wash, pat-dry and trim bhindi. Thaw it first if frozen.

– Heat 4 tbsp oil in a deep vessel and shallow fry these bhindis.

– Keep around 2 tbsp of oil in the same pan.

– Add all 4 seeds into it and saute it till mustard seeds stops spluttering.

– Mix chopped onions and ginger-garlic paste into it and cook it till onions are translucent. Add chopped tomatoes then after and cook it for 1-2 mins till they are soft and tender.

– Add shallow-fried bhindi and all the remaining spices. Mix everything well and cook it for 4-5 mins.